Lemon Butter Chicken with Orzo and Peas

Ingredients

• 1.0 piece lemon (halved)
• 0.5 ounce onion chive (divided)
• 1.0 tbsp flour
• 0.25 cup breadcrumb (plain)
• 2.0 piece chicken breast (boneless, skinless)
• 1.5 tbsp olive oil (divided)
• 2.0 piece chicken stock concentrate
• 0.5 ounce parmesan cheese (grated)
• 6.0 ounce orzo
• 2.0 tbsp butter (unsalted, divided)
• 1.0 cup peas
• 1.0 piece spice mix
• salt (to taste)
• pepper (to taste)

Instructions

1. Prepare ingredients by halving the lemon, rinsing and thinly slicing the chives. Preheat oven to 375°F and bring a pot of water to boil.
2. Bread chicken by mixing flour, breadcrumbs, spice mix, ½ tsp salt, and pepper. Pat chicken dry, season with salt and pepper, then dredge in the mixture.
3. Sear chicken in 1½ tbsp olive oil over medium-high heat until browned, about 3 minutes per side. Transfer to a plate.
4. Make pan sauce by adding stock concentrate and 1½ cups water to the same pan, bring to boil, then reduce to a simmer. Stir and reduce until thickened, about 3-4 minutes. Add butter and lemon juice.
5. Roast chicken by returning it to the pan and place in the oven until cooked through, about 12 minutes.
6. Cook orzo in the boiling water until tender, about 8-10 minutes. Drain and return to the pot.
7. Finish orzo by adding peas, butter, salt, and pepper. Stir in the chives.
8. Serve chicken over the orzo and peas, garnishing with additional chives if desired.